Recipes from Chef Alba Johnson

Chef Alba Johnson teaches cooking classes at Westwood Unique Furnishings & Antiques in Ellicott City. She specializes in the cuisine of Italy, where she was born, and North Africa, where she was raised.Get in the kitchen with Alba by reading the story here. (Photos by Brian Krista)

Espresso Amaretto Sundae (Serves 4)4-6 ounces heavy whipping cream, whipped3-4 tablespoons amaretto liquor4 large scoops of good vanilla ice cream8 amaretti or almond cookies, crumbled and separated8 tablespoons hot espresso coffeeDirections:* Whip the cream with a whisk, if making from scratch. When thick, fold in the amaretto liquor one tablespoon at a time and continue to whip.* Using four wine or martini glasses, crumble one cookie at the bottom of each glass. Add 1 large scoop of ice cream, and pour two tablespoons of hot espresso over the ice cream. Next, top with a dollop of amaretto whipped cream and crumbled cookie. Serve immediately.

Pasta with Red Onions, Arugula and Ricotta (Serves 4-6)1 pound short pasta (farfalle, small ziti or tubettini)3-4 tablespoons extra-virgin olive oil2 large red onions, finely sliced 1 large garlic clove, minced 1 bag arugula, roughly chopped, dividedSalt and pepper to taste6 ounces ricotta cheese3-4 tablespoons of pasta waterParmesan cheese for toppingDirections:* Cook the pasta according to package direction or until al dente. Reserve some pasta water.* To a large saute pan, on medium heat, add the olive oil and sliced onions. Saute until translucent and golden. Add the garlic and sauté another minute.* Add 1/2 of the arugula to the sauce and sauté about a minute.* Place the ricotta in a bowl, add a little hot pasta water at a time and mix well. Season with salt and pepper to taste. Mix until the ricotta has reached a creamy consistency. When ready, add the ricotta to the saute pan with the arugula and onions.* Strain the pasta and transfer to the saute pan. Add the remaining arugula, Parmesan cheese and extra cracked pepper. Mix well to coat all of the pasta. Serve warm.